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Spiced Salmon
From Miss Parloa's kitchen companion, 1887
Serves 1
This marinade gives a nice relish that will keep for a week.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
742Calories
95 gProtein
13 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein95 g
Carbohydrates13 g
Fiber6.3 g
Sugars1.2 g
Total Fat31 g
Saturated Fat5.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat12 g
Omega-30.1 g
Cholesterol260 mg
Sodium2572 mg
Potassium2483 mg
Calcium186 mg
Iron5.7 mg
Magnesium170 mg
Phosphorus968 mg
Zinc3.4 mg
Copper1.3 mg
Manganese7.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A60 mcg
Vitamin E1 mg
Vitamin K16 mcg
Vitamin B63.9 mg
Vitamin B1215 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.8 mg
Niacin (B3)37 mg
Folate128 mcg
Choline5.9 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 103. The excerpt below is the record exactly as published.
Spiced Salmon. Free of skin and bones any salmon left from a dinner, and put it into a deep dish or a bowl. Next prepare a FISH. 201 marinade, allowing for each pint of fish the following- named ingredients : a gill of vinegar, two table-spoonfuls of lemon juice, two cloves, a small piece of stick cinna- mon, a bay leaf, a teaspoonful of salt, and one-eighth of a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.